Name: Basque-Style Ham and Eggs
Yield: Serves 6
Ingredients: 2 tablespoons olive oil; 1 red onion, thinly sliced; 1 green bell pepper, cut into strips; 1 red bell pepper, cut into strips; 1 garlic clove, minced; 3 tomatoes, seeded, cut into strips; 6 1/4-inch-thick ham slices; 1/2 cup dry white wine; 12 eggs; 1/2 cup half and half; 2 tablespoons (1/4 stick) butter; 1/4 cup grated Parmesan

This hearty ham and egg dish includes pipérade, a Basque mixture of sautéed tomatoes and bell peppers, which is generally used as a sauce for meats.

Recipe information

Yield
Serves 6

Ingredients

2 tablespoons olive oil

1 red onion, thinly sliced

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

1 garlic clove, minced

3 tomatoes, seeded, cut into strips

6 1/4-inch-thick ham slices

1/2 cup dry white wine

12 eggs

1/2 cup half and half

2 tablespoons (1/4 stick) butter

1/4 cup grated Parmesan

Preparation

Step 1
Heat oil in heavy large skillet over medium-high heat. Add onion, bell peppers and garlic and sauté until tender, about 7 minutes. Add tomatoes and continue cooking until vegetables are very tender, stirring occasionally, about 5 minutes. Season to taste with salt and pepper.
Step 2
Arrange ham slices in heavy medium skillet. Pour wine over ham. Cover and simmer until ham is heated through, about 5 minutes. Arrange ham around edge of platter. Top with vegetable mixture. Cover and keep warm.
Step 3
Beat eggs with half and half in large bowl to blend. Melt butter in heavy large skillet over medium-high heat. Add eggs and stir until cooked. Spoon eggs atop vegetables and ham. Sprinkle with Parmesan and serve.

TagsBasque Spanish European Bell Pepper Vegetable Tomato Ham Meat Main Dinner Brunch Nut Free Saute Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes